Brew Review: Pliny the Elder

By Kelley Caspari: Wandering through my neighborhood grocery store on a Saturday afternoon, I came across a wine tasting. “What the heck!” I said to myself and sauntered up to the guy with the wine glasses. I was chatting pleasantly with a couple sipping next to me when the male part of the party stopped a young man in an apron walking by and asked if they had any Pliny the Elder in the back. The young man scowled, but said he would bring one. My fellow taster boldly asked for a second bottle for his wife and received another black look.

“I’ll see how much we have.”

Noticing my perplexed look, this generous fellow explained to me that Pliny the Elder is a legendary beer from the Russian River Brewing Company in Santa Rosa, California, and if stores put it out, someone would invariably come along and buy the entire lot, which produced a lot of unhappy customers.

The scowling employee returned with two bottles, and as he turned away, not bothering to acknowledge the hearty “Thank you!” from my companions, I steeled myself and said, “I’d like one of those, too.”

What a glare! But I got my Pliny.

I decided to take it along on a trip to Florida to taste with a family friend. Captain Dale is a confirmed beer hound, a long time member of the infamous international Hash House Harriers, and a career mariner to boot. I’m still learning to like India Pale Ales, so, given their nautical history and the fact that Pliny the Elder is a Double IPA brewed by a pioneer of the form, Captain Dale seemed the perfect person with whom to share this beer.

Dale got the glasses and I opened the bottle and poured. It formed a beautiful head, the color of blanched almonds resting atop clear golden amber beer. We sniffed and smiled. Its aroma was distinctly citrus, like orange and honey.

The first sip washed over my palate with a wave of sweetness which almost immediately transmogrified into a strong, grapefruity hoppiness. The taste isn’t particularly complex, and other than this initial evolution, it doesn’t change much over the duration it takes residence in your mouth. From the beginning to the aftertaste is a smooth progression, and a pleasant bitterness lingers for a good while afterwards, prompting more mouthfuls.

The head dissipates quickly as you drink, leaving, as Dale put it, “A lovely froth on the glass.” He suggested the frothy lacing resembled a Rorschach test – I said waves crashing on rocks, he said dragon.

The numbers on this beer are pretty impressive. At 8% ABV you might want to drink it slowly, even if the pleasure of the flavor didn’t prompt you to anyway. Dale and I were surprised that the website claims it has 100 BUs, indicating a very highly hopped beer. We concluded that Pliny the Elder must be a masterpiece of hop and malt balance because, while definitely very hoppy, it didn’t seem that near the top of the scale.

Considering I generally dislike the hoppy bitterness of IPA’s, I’m astonished I enjoyed Pliny the Elder. I shouldn’t be, as the only other hoppy beer I’ve actually liked was another Russian River Brewery IPA, Blind Pig, which displays the same grapefruity character. I’ll certainly order this again, probably on a crisp autumn afternoon.

And Dale’s summation?

“Fucking Brilliant!

P.S. The story behind the name Pliny the Elder is:

…Vinnie had made a Double IPA at Blind Pig Brewing Co. in 1994 but was not brewing one at Russian River Brewing Co. at the time. He had an idea for the recipe, but not a name. After much research in beer books, brainstorming, and deliberation, we came up with “Pliny the Elder”. Pliny, the man, lived in the first century- 23 to 79 A.D. According to our brewing references, he and his contemporaries either created the botanical name or at least wrote about Lupus Salictarius, or hops, currently known as Humulus Lupulus. That was a very early reference to an important part of any Double IPA! Pliny, the beer has now become one of our flagship brews!

P.P.S. Apparently Pliny is running for President this year, and they will happily sell you a yard sign for $20.


Kelley Caspari lives in Portland, Oregon at the moment, and so cuddly cashmere by necessity makes up most of her wardrobe. She is writer and a sculptor and is addicted to exploration. 

Kelley Caspari Review: Xocolatl de David

Review by Kelley Caspari: By the register little chocolate squares beckoned.  Labeled, somewhat exotically, ‘Xocolatl de David’, there were three sorts, but the one that caught my eye read “72% Ecuadorian Chocolate with Black Truffles and Sea Salt”.  Not a chocolate truffle, mind you, but the kind of truffle pigs sniff out of the woods in Italy and France.  I surrendered to impulse and bought one.

This Ecuadorian chocolate had its own sweetness with no trace of bitter, although there is no sweetener listed on the package.  It melted across my tongue like it had somewhere to go, leaving a velvety trail.  The truffle flavor kicked in with a surprising animalistic quality and, instead of blending with the chocolate to create a unique flavor, its heavy accent contrasted with the chocolaty smoothness on my tongue, lasting just long enough for me to wonder whether this was quite proper before the sea salt captured my attention, leading me back again to marvel at the smoothness of the chocolate.  And that sweetness!

David Briggs, owner of Xocolatl de David, isn’t afraid to go out on a very thin branch to stretch notions of what flavors can be combined with chocolate.  He’s passionate about pushing boundaries, and that passion results in gutsy flavor combinations.  ”Initially I wanted to make things I would enjoy, and I still do,” he says, “That’s still number one on my list.”  His own palate has a low threshold for sweet, so he deliberately pulls from his extensive culinary background in his creative process.

He was at the forefront of the bacon and chocolate trend some years ago, so it shouldn’t come as a surprise that he has an entire line of chocolates incorporating the bits of animals many people avoid. Case in point are his seasonal Pigs Blood Chocolate and the Chicharrón, which he describes on his blog “as a Nestlé Crunch bar but with fried pork skins. Chocolatey, crunchy, porky, salty, spicy deliciousness.”

If all this sounds too weird for you, start with The Raleigh Bar.  Pecan-chocolate nougat and salted caramel coated in 72% chocolate combine to deliver a salty-sweet treat balanced on an ever-so-slightly bitter edge that is incredibly addictive.  An aggressive sweet note backs up the other flavors in a way that reminds me of a burly henchman with a bat standing behind the fuller flavor profile of his irresistible boss.  You can check out the boss’ picture on the wrapper, too; the name is an homage to the capital of North Carolina, which in turn is named after Sir Walter Raleigh.  For you food and wine pairing aficionados out there, The Raleigh Bar goes extraordinarily well with white wine.

I asked David which product he was most proud of and he said, “That’s easy.  Rhubarb.”  He’s paired it with chocolate in a sauce used just as you would any jam.  Spread it on buttered toast, spoon it on granola or yogurt, and use it as a chutney to brighten up spicy Indian food.  Breakfast will never be the same!

I must confess that my favorite Xocolatl de David by far is the Almond Pimentón bar – dark chocolate infused with smoked Spanish paprika and Marcona almonds fried in olive oil.  This bar makes me silly.  I have to be careful not to close my eyes when eating it or I end up day-dreaming about fictional memories — wandering through multi-colored Arab markets, languorously bathing in a Turkish hammam, fires of sunset and beach bonfires and fire dancers rolled into one glorious night; all mirages rising on plumes of smoke captured by paprika permeating the most wonderful substance on earth and anchored by the nut that sustained travelers on the famed Silk Road.  (See what I mean? Silly.)

I could go on and on about this guy’s chocolate.  I love his unconventional approach to my favorite food substance.  The only problem with these chocolates is that their luxury item price tag.  The part of me that thinks this is appalling shakes its head, while the part that is enamored sneaks off to spend the egg money at the fancy shop down the street.  I’m working my way through his repertoire as fast as I can find them (and faster than I can afford them) because the eye-opening experience they invariably provide delights me beyond reason.

See what David Briggs is up to here —  www.xocolatldedavid.com – and here — https://www.instagram.com/xocolatldedavid/